Roasted Brussels Sprout and Apple Salad

Ingredients for Roasted Brussels Sprout and Apple Salad

• 1 tablespoon plus 1 teaspoon olive oil, divided

• 450g Brussels sprouts, halved lengthwise

• 1 apple, cut into 1/4-inch slices

• 1 yellow onion, cut into 1-inch chunks

• 60ml tahini

• 2 tablespoons rice wine vinegar

• 1 tablespoon pure maple syrup

• 2 teaspoons white miso

• 1/8 teaspoons crushed red pepper flakes

• 1/2 cup hazelnuts, finely chopped

• 4 cups baby spinach

• 1/2 cup crumbled blue cheese

Heat oven to 204°C. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 60ml plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.